Grilling sauces

Grilled Salmon with Gourmet Seafood Mustard Sauce

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Season 4 boneless salmon fillets with 2 ts of oil, 1/4 - cup of lemon juice, 2 - tbsp of soy sauce, fresh dill, 1 - tablespoon of garlic powder, and 1/4 teaspoon of salt. 

  1. Place fish in a plastic resealable bag with the marinade. Refrigerate for at least 2-3 hours.
  2. Preheat grill to 325 or range top for medium heat. Lightly oil grill.
  3. Discard marinade. Place salmon on the preheated grill. Wrap applewood wood chips or your favorite chips in foil and heat until smoke is visible.
  4. Spread MegaValley Gourmet Seafood Mustard Sauce on salmon. 
  5. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Serve immediately.

Steakhouse Spicy BBQ Ribs

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Prepare 2 slabs of pork ribs by making a brine using 2-tablespoons of brown sugar, 2 cups of orange juice, 3 tablespoons of Kosher salt, 1/2 teaspoons of black pepper. 

  1. Pour into a resealable baggie and refrigerate at least 6 hours. Remove ribs from baggies and lightly rinse off the brine. 
  2. Prepare grill, using your favorite wood chips wrapped in foil and place on grill. Oil grill lightly. 
  3. Once chips are smoking, place ribs on hot grill for 10 minutes, then reduce to 325 degrees continue cooking turning every 15 minutes. 45 minutes total. The last 15 minutes, mop with MegaValley Steakhouse Spicy BBQ Sauce. Turn once on each side. 

Fried Tilapia with Seafood Mustard Dipping Sauce

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Wash 4 tilapia fillets. Cut lengthwise into strips. Combine 1 cup of buttermilk, 1 egg, 1 cup of flour, 1/2 cup of cornmeal, a pinch of cayenne pepper, and garlic. Mix seasonings and coat fish completely. 

  1. Whisk buttermilk and eggs in a separate bowl. In a another large  bowl, mix  the flour and cornmeal.
  2. Heat oil in a saucepan until very hot.
  3. First dip the fish into the egg mixture and then into the dry mixture.
  4. Place 3 pieces of fish into the hot oil, and fry about 3-5 minutes on each side.  Make sure not to crowd the pan. Drain pieces on a  a paper towel.
  5. Serve with MegaValley Gourmet Seafood Mustard Sauce on the side.

Teriyaki Plum Chicken Wings

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Mix 2 pounds of unfrozen chicken wings with; 1/2 cup of MegaValley's Bistro Teriyaki Plum Sauce and 2 tablespoons of sesame oil. Put in large baggie and marinate in the refrigerator for at least 6 hours. Also will need 1/2 tsp of cornstarch and sesame seeds for later.

  1. Preheat the oven to 400 degrees.
  2. Remove the wings from the marinade. Save reserved marinade for later.  Use a paper towel to pat dry.
  3. Use a non-stick baking pan and spray with cooking oil.
  4. Place the chicken wings on pan, separated so not to touch. Bake 30 minutes, then flip over and cook for an additional 30 minutes.
  5. After 45 minutes of cooking and flipping, heat the reserved marinade in a saucepan and bring to a soft boil.
  6. Mix 1/2 teaspoon of cornstarch and water in a small cup. Add to the sauce.
  7. Remove from heat and pour into a large mixing bowl. Toss in chicken  with toasted sesame seeds. Top with chopped green onions. Serve.

Ginger Spice Lamb Chops

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Mix together a bunch of fresh mint leaves, 1/4-cup of distilled white vinegar, 1-teaspoon salt, 1-teaspoon pepper, 3-fresh garlic cloves, 1/2 - small onion, chopped, and 2 tbsp of olive oil in a large resealable bag. Add 6-8 lamb chops and toss together until coated thoroughly. Refrigerate for 2-3 hours. 

  1. Preheat an outdoor grill to 325 degrees for medium-high heat.
  2. Soak and wrap your favorite wood chips in foil if you desire a more smokey flavor and heat on the grill until smoke is visible. 
  3. Remove lamb from the marinade. Pour remaining marinade in a sauce pan and add 1/2 teaspoon of cornstarch mixed with a tablespoon of water.
  4. Heat marinade to s soft boil. Use for basting the lamb while on the grill.
  5. Grill to desired doneness, no more than 3-5 minutes per side. Baste each side with MegaValley Exotic Ginger Spice Sauce


Steakhouse Spicy BBQ Tri-tip

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Mix together 1 teaspoon dried rosemary, one small chopped onion, 3 tablespoons of Kosher salt, 3 tablespoons of sugar, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 3 chopped cloves of garlic, 2 cups of stout beer, I cup of water and 1/4 teaspoon of cayenne pepper.  Pour into a large resealable bag until the salt has dissolved. Add whole (2 pound) Tri-tip, cover until coated, and marinate in refrigerator from 8 hours to overnight.

  1. Preheat an outdoor grill to 325 degrees for medium-high heat.
  2. Soak and wrap your favorite wood chips in foil if you desire a more smokey flavor and heat on the grill until smoke is visible. 
  3. Remove Tri-tip from the marinade. Discard any remaining marinade. 
  4. Place the Tri-tip on the grill at the hottest section. Cover and grill, turning once, until it reaches 130 degrees.  
  5. Grill to desired doneness, no more than 20 minutes total. Baste each side with MegaValley Spicy Steakhouse BBQ Sauce